Arrange salad in bowls, add yolk and white, sardines and top with seasoning. Voila!

Main: Porc medallions, lemon and fennel salad

700 g porc medallions

2 fennels

2 spring onions

3 lemons

2 tsp olive oil, 1/2 tsp salt and 1/2 tsp sugar

Start with the delicious lemon sauce. Peel 2 lemons, blanch the skin twice. Mix the skins, fillets of lemon, olive oil, salt and pepper. This sauce is a must and is also perfect for fish or chicken dishes.

Slice the fennel as thin as possible. Chop the spring onions. Marinate in lemon juice from one lemon and 2 tbsp olive oil, salt and pepper.

Grill the medallions in a hot pan. Serve with salad and lemon sauce. If you find blackberries, they are perfect as deco.

Dessert: Chocolate creme, sea salt, roasted bread and olive oil.

150 g chocolate (at least 65% cocoa)

200 g double cream

1 vanilla pod

baguette

extra-vergine olive oil

sea salt

Chop the chocolate into fine pieces. Cook cream and vanilla pod. Pour the hot cream over the chocolate and stir. Cool to room temperature and serve with roasted bread, olive oil and salt.